This is the type of salad you arrange on a serving dish rather than dress and mix in a bowl. Get all of your components prepared, then begin layering them on the plate. The dressing is sprinkled one ingredient at a time over top. Have fun with it -- approach the dressing with Jackson Pollock in mind. (You may double the recipe.)

Serves 2

Olive oil or vegetable oil, for brushing

1 small zucchini, cut into 1/2-inch-thick circles

Kosher salt

One 1/4-inch slice country bread

1 clove garlic

1/2 teaspoon chopped thyme leaves

Freshly ground black pepper

2 large handfuls mature arugula

2 tablespoons good-quality ricotta

Large pinch lemon zest

Half a lemon (the one you zested)

Extra virgin olive oil

Fleur de sel (if you have some)

1. Heat the oven to 375 degrees. Brush a small baking sheet with olive or vegetable oil. Arrange the zucchini on top. Brush the zucchini with the oil. Season with salt. Bake until the zucchini is tender but still firm, about 20 minutes. Remove from the oven and let cool. Cut the slices into 4 to 6 pieces, depending on their size.

2. Lightly rub the bread with the garlic clove. Cut into 1/4-inch cubes, then chop the cubes so you have coarse crumbs of various sizes. Heat 1 tablespoon oil in a saute pan over medium-high heat. Add the breadcrumbs and lightly toast them, stirring as you go. Don't let them get too hard. They should be crisp on the outside but still pliable inside. Remove from the heat and stir in the thyme. Season with salt and pepper.

3. Spread the arugula on a platter. Top with the zucchini. Sprinkle the breadcrumbs all around the arugula leaves and zucchini. Drop the spoonfuls of ricotta in the center. Sprinkle the lemon zest on top -- I find that you have to flick it to get it to disperse.

4. Dress the salad by sprinkling the lemon juice all over -- start with about 1 tablespoon. Do the same with the extra virgin olive oil -- about 2 tablespoons. Season with fleur de sel, if you have it, and if not, Kosher salt, and lots of freshly ground black pepper.

Arugula, Zucchini and Ricotta Sandwiches

Serves 4

Olive oil or vegetable oil, for brushing

2 small zucchini, cut into 1/2-inch-thick circles

Kosher salt

Eight 1/4-inch slices country bread

1 clove garlic, peeled

Extra virgin olive oil

1/2 teaspoon chopped thyme leaves

Large pinch lemon zest

Freshly ground black pepper

1/2 cup good-quality ricotta

2 large handfuls mature arugula

Half a lemon (the one you zested)

1. Heat the oven to 375 degrees. Brush a small baking sheet with olive or vegetable oil. Arrange the zucchini on top. Brush the zucchini with the oil. Season with salt. Bake until the zucchini is tender but still firm, about 20 minutes. Remove from the oven and let cool.

2. Rub one side of the bread slices with the garlic. Lightly toast the bread. Brush the garlic side of each toast with olive oil. On 4 of the slices, spread the ricotta (2 tablespoons each). Add a tiny pinch of thyme and lemon zest. Season with salt and pepper. Lay 4 to 5 slices zucchini on top of the ricotta, followed by 2 to 3 arugula leaves. Sprinkle with a little lemon juice. Lay the other 4 toasts on top, olive oil side down, and press down lightly to form the sandwich.

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